Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10–12 pancakes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• 1¾ cups buttermilk (or whole milk)
• ¼ cup melted unsalted butter
• 1 teaspoon vanilla extract

Add-Ins

• 1½ cups fresh or frozen blueberries
• Butter or cooking spray for the pan

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are perfectly fine.
4. Gently fold in the blueberries.
5. Heat a lightly greased skillet or griddle over medium heat (about 350°F/175°C).
6. Scoop about ¼ cup batter for each pancake.
7. Cook for 2–3 minutes until bubbles form and the edges begin to set.
8. Flip carefully and cook another 2–3 minutes until golden brown.
9. Serve warm with butter, maple syrup, extra blueberries, or whipped cream.

Tips

• Don’t overmix the batter—this keeps the pancakes fluffy.
• If using frozen blueberries, add them frozen to prevent the batter from turning purple.
• Let the batter rest for 5 minutes before cooking for extra fluffy pancakes.

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Nutrition Information

Per pancake (based on 12 pancakes, without syrup):

• Calories: 175
• Protein: 5g
• Carbohydrates: 26g
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 42mg
• Sodium: 260mg
• Fiber: 1g
• Sugar: 7g
• Calcium: 110mg
• Iron: 1.2mg

Nutrition values are estimates and may vary depending on ingredients used.

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Frequently Asked Questions

Q: Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing.

Q: Can I make the batter ahead of time?
It’s best made fresh, but you can refrigerate it for up to 12 hours.

Q: Can I freeze the pancakes?
Yes. Cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 2 months.

Q: How do I reheat them?
Microwave for 20–30 seconds, toast them, or warm in a 350°F oven for about 10 minutes.

Q: Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend.

Q: What toppings go well with blueberry pancakes?

• Maple syrup
• Fresh blueberries
• Butter
• Powdered sugar
• Lemon zest
• Whipped cream
• Greek yogurt
• Blueberry compote

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months.